Sticky Ginger Cakes

These sticky ginger cakes are just amazing! They’re so sweet and full of lovely flavour from the ground ginger to the nutmeg, vanilla, apple puree, coconut oil and maple. These make a great afternoon tea addition if you’re looking to impress your friends and family, or else a wonderful pudding. Try serving them with banana ice cream, they taste so good together!


Prep: 15M

Cooking: 35M

Total: 50M

Difficulty: medium

For the Squares

400g ground almonds (2 cups)

200g walnuts (1 cup)

200g brown rice flour (1 cup)

125ml almond milk (½ cup)

4 tablespoons maple syrup

1 tablespoon cashew butter

2 tablespoons coconut oil

4 teaspoons ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla powder

1 tablespoon chia seeds

2 tablespoons milled flax seed

8 tablespoons water

4 tablespoons apple puree

Pinch of salt

For the Sticky Ginger Sauce

300ml coconut milk

6 tablespoons coconut oil

10 tablespoons coconut sugar

3 teaspoons ground ginger


Pre-heat the oven to 180C.

Soak the flax and chia seeds in 8 tablespoons of water for around 15 minutes.

While these are soaking, pulse the walnuts in a food processor until they form a flour, then add this to a large mixing bowl along with the ground almonds, brown rice flour, ginger, nutmeg and salt. Mix together well.

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute). Pour this mixture over the dry ingredients and mix everything together thoroughly.

Line a baking tray with greaseproof paper and add the cake mix, spreading it evenly over the whole tray.

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil. Stir slowly, making sure the mixture doesn’t burn on the bottom and be careful because it will be extremely hot liquid. Cook like this for 2-3 minutes until a thick caramel type sauce has formed.

Score into the top of the cake with horizontal and vertical lines with the back of a fork to create a criss cross effect, then score the lines of where you will be cutting the cake into 20 squares with a knife, then along these lines cut half way though the cake. This helps the ginger sauce to seep through. Pour half of the ginger sauce onto the cake and bake for 20 minutes.

Leave for at least 15 minutes to cool, this is really important so the cake has time to set.

Cut into your pre scored squares and serve with extra sauce for drizzling and dipping!